Cooking Instructions
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Step 1
Lightly grease a 9-inch baking tin with vegan or non-vegan butter and set aside.
Step 2
Preheat your oven to 350 degrees F (180 degrees C).
Step 3
To a small bowl, add your Apple Cider Vinegar (2 tablespoon) and Almond Milk (1 1/4 cup). Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!
Step 4
To a large bowl, add your Brown Sugar (2 cup), All-Purpose Flour (2 1/4 cup), Unsweetened Cocoa Powder (1/2), Baking Powder (1 1/2 tablespoon), Baking Soda (2 teaspoon), and Salt (1 pinch). Whisk till well combined and there are no lumps.
Step 5
To the bowl, add the Coconut Oil (1/2 cup), Vanilla Extract (1 tablespoon), and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling Water (1 cup) and whisk for another 30 seconds.
Step 6
Transfer mixture to the baking tin and bake for 32-35 minutes.
Step 7
Remove from the oven and let the cake cool completely in the baking tin.
Step 8
For the frosting, simply add Raw Cashews (2 cup), Unsweetened Cocoa Powder (1/2 cup), Powdered Confectioners Sugar (1/4 cup), Almond Milk (1/4 cup), Vanilla Extract (1 teaspoon), and Salt (1 pinch) into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.
Step 9
Enjoy with fresh berries or some vanilla ice cream or both!
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